5 Bean Salad Recipe

Name: 5 Bean Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup dried garbonzo beans/chick peas (2 cans rinced and well drained); 1 cup dried field peas (2 cans rinced and drained; 1/2 cup dried red kidney beans (1 can rinced and drained); 1 cup fresh green peas (1 cup frozen); 2 large ears of corn scraped and cob discarded (1 cup frozen whole-kernal corn); 1 1/2 pounds fresh green beans, snapped into 1 inch pieces (2 cups frozen green beans); 1 medium zucchini; 1 medium yellow squash; 1 large onion with top; 1/2 bunch fresh parsley (1/4 cup dried parsley); 1/2 cup chopped green, yellow or red pepper (optional); 1/2 cup chopped celery (optional); 2/3 cup fresh mung bean sprouts (1 can bean sprouts rinced and drained); 2 T lemon juice; 2 T Balsamic Vinegrette; 1/3 cup olive oil; 3 tsp Seasoning Salt (divided); 2 tsp granulated garlic (divided); 1/2 tsp red pepper flakes; 1/2 tsp dried rosemary; Cherry or grape tomatoes

Servings: persons

1 cup dried garbonzo beans/chick peas (2 cans rinced and well drained)
1 cup dried field peas (2 cans rinced and drained
1/2 cup dried red kidney beans (1 can rinced and drained)
1 cup fresh green peas (1 cup frozen)
2 large ears of corn scraped and cob discarded (1 cup frozen whole-kernal corn)
1 1/2 pounds fresh green beans, snapped into 1 inch pieces (2 cups frozen green beans)
1 medium zucchini
1 medium yellow squash
1 large onion with top
1/2 bunch fresh parsley (1/4 cup dried parsley)
1/2 cup chopped green, yellow or red pepper (optional)
1/2 cup chopped celery (optional)
2/3 cup fresh mung bean sprouts (1 can bean sprouts rinced and drained)
2 T lemon juice
2 T Balsamic Vinegrette
1/3 cup olive oil
3 tsp Seasoning Salt (divided)
2 tsp granulated garlic (divided)
1/2 tsp red pepper flakes
1/2 tsp dried rosemary
Cherry or grape tomatoes

1
Soak dried beans in water overnight. Drain water off and cover with fresh water. Add 1 tsp seasoning salt & 3/4 tsp granulated garlic. Bring to boil, cover, reduce heat and simmer 20 -25 minutes until beans are cooked thoroughly, but remain crisp. Drain and rince with cool water. Set aside.
2
Steam fresh green beans for 5 minutes. Add fresh peas and continue to steam for 5 minutes. Add fresh corn, remove from heat and let stand 2 - 3 minutes.
3
(If you are using frozen vegetables, steam the green beans for a minute or two, the others will be alright to simply thaw.)
4
Slice squashes lengthwise, then slice halves into 1/4 inch thick slices. Slice halved onion bulb thinly. Chop tops and set aside.
5
Chop parsley and other fresh vegetables as desired. Mix all ingredients in a large bowl. Add bean sprouts. Season with remaining garlic, seasoning salt, salt, pepper, red pepper flakes and rosemary. Stir well.
6
Drizzle Balsamic Vinegrette over vegetables. Mix well. Add additional seasoning/herbs to taste.
7
Add Lemon Juice and mix. Add Olive oil 1 Tbs at a time and mix after each addition. Add more to personal preference. Cover and refridgerate for 1 to 2 hours before serving.
8
Add halved cherry or grape tomatoes at time of serving.

525

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: 1 cup dried garbonzo beans/chick peas (2 cans rinced and well drained), 1 cup dried field peas (2 cans rinced and drained, 1/2 cup dried red kidney beans (1 can rinced and drained), 1 cup fresh green peas (1 cup frozen), and more.

Yes, 5 Bean Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

5 Bean Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions